Chicken Tortilla soup Recipe

• 2 Cloves garlic
• 4 tbsp Margarine
• 1 1/2 lb Boneless, skinless chicken breasts
• 2 Large yellow onions, cut in 1 inch squares
• Cans chicken broth
• 1 Can whole peeled and chopped tomatoes
• 2 Cans diced green chilies, drained
• 1 Can whole corn, drained
• 1 Bunch fresh green onions, chopped
• 1/3 Bunch cilantro, chopped
• 2 tsp Chili powder
• Garlic salt
• Seasoned salt
• Pepper
• Tortilla chips
• Grated Cheddar and Jack cheese

• Heat 2 tablespoons margarine in a 6 quarter pan.
• Dutch oven or stockpot and sauté garlic for 1 to 2 minutes.
• Season chicken breasts with broth, salt and pepper
• Sauté over medium heat for about 5 minutes, until breasts are cooked but not browned.
• Dice the chicken into 1/2 inch cubes and set aside. Add remaining 2 tablespoons margarine into pot and stir to loosen any dripping.
• Add onion squares, sauté for about 2 minutes, until soft but not browned.
• Pour in chicken broth, tomatoes, chilies, and corn from cans, and then add diced chicken, green onions, cilantro, and chili powder.
• Simmer 15 to 20 minutes.
• Chicken tortilla soup is ready.
• Serve it with tortilla chips and cheese.